Baked Risotto with leek, courgette & chard

A creamy, easy oven baked risotto that will become a family favourite.

Baked Risotto with Leek, Courgette & Chard

A creamy, easy oven baked risotto that will become a family favourite.
Servings 4
Total Time 40 mins


  • A large oven proof casserole with a lid
  • A sharp knife & chopping board
  • Measuring jug/tablespoon
  • Kettle
  • Grater


  • 3tbsp olive oil
  • 1 leek
  • 1 onion
  • 1 carrot
  • 2 cloves garlic
  • 1 glass white wine (if you have it)
  • salt and pepper
  • 250g risotto rice
  • 600ml vegetable stock
  • 1 courgette
  • Bunch of chard or pak choi (200-300g)
  • 50-70g cheese and
  • 30g butter for the final stir through


  • Preheat the oven to 180 or Gas mark 5.
  • Warm the olive oil in the casserole. Finely chop the onion, leeks (give them a wash when chopped) dice the carrot and mince the garlic. Add to the pan with salt and pepper. Cook on a low to medium heat for10 minutes until the vegetables are soft. Put the kettle on and make your stock by pouring boiling water over the stock cube. If you have it, add a glass of white wine to the pot and simmer gently for 10 minutes.
  • Add the rice, stir well, then add the stock with ½ tsp salt. Bring to the boil, cover and place in the oven for 20 minutes.
  • Meanwhile, slice the courgette, season and brush with a little oil. Lay on an oiled oven tray (or non-stick mat) and place in the oven
  • Wash, shred then chop the chard. After the risotto has had 10 mins in the oven, stir through the chard and return to the oven.
  • After 20 minutes, remove the rice from the oven- check to see if it’s cooked (should have some bite, but shouldn’t be hard). Stir through 50-70g grated cheese (cheddar and parmesan are good) and a large knob of butter. Remove the courgettes- they should be nicely golden brown.
    Serve in bowls with the roasted courgette scattered on top with more grated cheese.


3 of your 5 a day
Calories: 1800kcal
Course: Main Course
Keyword: Easy, Vegetarian

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